Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

Tip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.

To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

Tasty and filling recipe but of course the lamb is too fatty to have this very often. I served with tzatziki, Greek salad, leaves, carrot, coriander and raisin salad, and mango chutney too. The accompaniments made up for my under seasoning- the burgers could do with some salt.

I absolutely love this recipe! I don't add all that garlic though, wouldn't want to scare everyone away the next day! We love spicy food, so we add a teaspoon of harissa paste to the yogurt. After I have shredded the red cabbage, I add a little red wine vinegar to the bowl to soften and pickle it slightly. I only do this 15 minutes before serving, I personally think it makes a lot of difference! Definitely one to have once in a while due to the fat content in the lamb! I have made this without the lamb and substituted it with chicken breasts marinated in the ultimate chicken tikka masala marinade on the BBC Good Food website. Just as good and a great healthier option!

These tasted okay. Unfortunately I didn't have the garam masala so I used cayenne pepper instead. I'm guessing this was where I went wrong as the burgers lacked flavour and I felt could have done with some salt. I won't rush to try this again.

Nice enough, and simple. If I do them again I'd add more spices. Also made a minty yogurt dip to go with them. They cooked nicely in the grill on an oven tray. Will probably do them for a barbecue next time.

Wasn't sure on these. First, I thought that six tablespoons of garam masala made the kebabs much too spicy, and I can handle spice! Second, it seemed that there was nothing to 'bind' the kebabs - so as I flipped them under the grill they disintegrated! A bit on the dry side as well. The accompaniments were lovely though, I might try making again perhaps adding some breadcrumbs, an egg, and at least halve the amount of spices.

Went down a treat at the bbq. In pitta bread with salad and minted yoghurt sauce. Excellent recipe although I was surprised by the amount of garlic and Garam Masala included but was glad I used amounts in recipe.

Really good. The only thing I changed was to have an Israeli salad (finely chopped tomatoes and cucumber) instead of the cabbage. I also served it in tortilla wraps since I find pita breads hard to eat. The flavours were so nice throughout.

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